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Ceddar and Onion Topped Meatloaf Burger

This burger was inspired by the love of meatloaf sandwiches using the crispy end of the meatloaf topped with mayonnaise and ketsup on toasted bread. This burger is crispy on the outside, juicy on the inside and topped with garden fresh ingredients. It brings a new twist on a classic American comfort food.


Dill Pickle Sauce:
1 cup mayonnaise
1/2 cup ketsup
1/2 teaspoon Werchester sauce
10-15 Kosher small dill pickles(mini or gerkin) to make 1 1/2 cups sliced pickles
1 pound ground round
1 pound ground chuck
1/4 cup quick oats
1/4 cup plain bread crumbs
1/4 cup ketsup
1 tablespoon Werchester sauce
2 teaspoons Kosher sea salt
1/2 cup milk
Cooked Onions:
1 sweet onion - sliced thin
3 tablespoons Colavita extra virgin olive oil
Vegetable oil, for brushing the grill rack
6 slices Vermont cheddar cheese
6 large Kaiser rolls - split
6 leaves red leaf lettuce - torn in half
6 large tomato slices Kosher
sea salt to salt tomatoes


Directions: Preheat a gas grill to medium high heat, or prepare a medium - hot fire in a charcoal grill with a cover. To make the dill pickle spread, combine mayonnaise, ketsup, and Werchester sauce in a bowl. Mix well. Place 1/2 of the mixture into a separate bowl. Cut dill pickles into thin round slices to make 1 1/2 cup pickle slices. Stir pickles into one of the sauce mixtures. Cover both bowls and refrigerate. To make the patties, combine ground round, ground chuck, quick oats, bread crumbs, ketsup, Werchester sauce, sea salt, and milk. Mix ingredients well using hands to combine. Divide the mixture into 6 equal portions. Form the portions into patties to fit the rolls. Cover and set aside. To make the onions. Quarter the sweet onion and thinly slice. Brush the middle of foil piece, large enough to hold the onion slices, with 1 tablespoon olive oil. Place onions on foil and drizzle with 2 tablespoons olive oil. Fold foil over to make a packet to cover onions.When grill is ready, cook onions in foil packet over medium heat for 10 minutes or until cooked down. Place onions in foil packet on the grill warming rack. To grill the patties, after onions have cooked, brush the grill rack with vegetable oil. Place the patties on the grill over medium heat, cover, and grill until browned on the bottoms, 5-6 minutes. Turn the patties and continue grilling until done to preference, about 5-6 minutes longer. Just before the burgers are done, top with cheddar cheese slice, cover, and contine grilling until cheese is slightly melted. While cheese is melting, place Kaiser rolls on grill rack cut side down until lightly toasted. When cheese is melted on patties and rolls toasted, place each on separate platters and remove onions in foil from grill warmer. To assemble burgers, spread top half of roll with a thin layer of mayonnaise mixture without pickles. On bottom half of roll place 1 generous tablespoon of dill pickle sauce followed by 1/2 piece red leaf lettuce, pattie topped with melted cheese, tomato slice with sea salt, 1/2 piece red leaf lettuce, and equal parts cooked onions. Add the tops that have been spread with sauce and serve. Makes 6 burgers


Combine this meatloaf inspired burger with Kettle brand potato chips and a fine Sutter Home wine and you have a new summertime way to serve an American classic of meatloaf and mashed potatoes with a contemporary flare. Enjoy!